A fiery-spiced fresh cucumber salad, Szechuan-style.
2 large cucumbers, peeled, seeded and thinly sliced
1/2 cup rice vinegar
1 tablespoon chopped fresh cilantro, chopped
1 teaspoon granulated sugar
1 teaspoon crushed red pepper flakes
1 teaspoon salt
2 teaspoons sesame oil
- Place cucumber slices in medium serving bowl, set aside.
- In a small bowl, combine rice vinegar, cilantro, sugar, red pepper flakes, salt and sesame oil, mix well.
- Pour dressing over cucumber slices and toss well. Cover and let rest at room temperature up to 4 hours.
Makes 6 servings.
Recipe provided courtesy of National Pork Board.